Mexican Home Cooking Recipes

Gorditas, elote, potato tacos, and all of the recipes from “Mexico Feeds Me”, an exploration of the cuisine of Zacatecas, Mexico.

Arroz a la Mexicana

Arroz a la Mexicana

Pork in Red Chile Sauce (Asado de Bodas)

This sumptuous stew makes a satisfying supper when paired with Mexican rice, pinto beans, and tortillas.
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Elote The herb epazote added to the boiling water lends a floral flavor to this corn. See the recipe for Elote » Back to Mexico Feeds Me » Todd Coleman

Enchiladas

These enchiladas aren’t baked; they’re simply drenched in a rich sauce made with fruity dried chiles, rolled, and eaten right away.

Frijoles de la Olla (Stewed Beans With Pico de Gallo)

Leftovers from these soupy pinto beans can be used to stuff Gorditas Zacatecanas.

Masa Cakes Stuffed With Eggs (Gorditas de Huevos)

These savory gorditas stuffed with chile-spiced scrambled eggs make a great breakfast meal or afternoon snack. Get the recipe for Masa Cakes Stuffed With Eggs (Gorditas de Huevos) »

Zacatecan Baked Masa Cakes (Gorditas Zacatecanas)

Margarita Morales of Fresnillo, Zacatecas, shared the recipe for these crisp, bean-filled snacks.

Squash Blossom Sauté (Guiso de Flor de Calabaza)

Squash Blossom Sauté (Guiso de Flor de Calabaza)

Mole Verde Zacatecano

Lighter and simpler than the nut-enriched moles of Puebla and Oaxaca, this Zacatecan version is made with fresh tomatillos, cilantro, jalapeños, and garlic.
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Papas en Chile Rojo Crisp-fried potatoes bathed in fresh salsa make a Mexican-style hash that’s great with eggs and tortillas for breakfast. See the recipe for Papas en Chile Rojo » Back to Mexico Feeds Me » Todd Coleman

Fava Bean Soup (Sopa de Habas)

Fava Bean Soup (Sopa de Habas)

Tacos de Papa

These tacos are stuffed with cumin-spiced potatoes and fried until they’re crunchy.
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Pastel de Tres Leches con Coco This velvety cake is drenched in coconut milk and topped with poached peaches. See the recipe for Pastel de Tres Leches con Coco » Back to Mexico Feeds Me » Todd Coleman